/ Tuesday, January 12, 2010 / 8 Comments / , , ,

Magnolia's Vanilla Cupcakes

Couple of days ago, my daughter insisted on baking some cupcakes for her friend's birthday. So, we chose two recipes from The Complete Magnolia Bakery Cookbook. Magnolia Bakery will sound familiar to some of you as it's frequently featured along the Hermes Birkin and Jimmy Choo's shoes on Sex and The City. :-) Anyway, today I am posting a recipe for Magnolia’s Vanilla Cupcakes with Vanilla Butter cream. The cupcakes were really good; but, the icing was a bit too sweet for me. I know they are meant to be sweet and I am sure all the sweet tooth out there would love it.

Recipe adapted from The Complete Magnolia Bakery Cookbook.

Magnolia’s Vanilla Cupcakes
(Printable Recipe)


1 ½ Cups Self Rising Flour
1 ¼ Cups All-Purpose Flour
1 Cup (2 sticks) Unsalted Butter, softened
2 Cups Sugar
4 Large Eggs, at room temperature
1 Cup Milk
1 tsp Vanilla Extract

Vanilla Buttercream Icing
1 Cup (2 sticks) Unsalted Butter, softened
6-8 Cups Confectioners’ Sugar
½ Cup Milk
2 tsp Vanilla Extract


Preheat oven to 350˚F.

Line two 12-cup muffin tins with cupcake papers.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.

Using a rubber spatula, scrape down the batter into the cupcake liners, filling them about ¾ full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be good spreading consistency. You may not need to add all the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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  1. I love the colours you choose. The cupcakes are adorable. I also love the layout of your blog and how appetizing everything looks. I actually came across your blog a few days ago while trying to figure out a recipe and now i've come back via foodbuzz. great site! :)

  2. You did such a beautiful job with these. I have a terrible sweet tooth, so I bet I'm going to like these. I've bookmarked this.
    This is my first time at your site, Its divine!
    *kisses* HH

  3. Me too, love the pastel colors icing on your cupcakes. Great for children's party :) Looking at them reminds me of my childhood :p

  4. I love Magnolia cupcakes! I bought their cookbook a few years ago and made them. I too reckoon the icing is too sweet but the cupcake is amazing!

  5. I made the vanilla cupcake, using Magnolia's recipe and it is quite nice. Although, for my personal taste, it is a just a tad bit too "eggy". I didn't use the vanilla buttercream icing but opted for the Swiss Meringue buttercream frosting which was really good.

  6. could anyone please help me to convert the measurements in to grams or oz or anything other than cups and stick? I find them so vague, how do ye cope?

  7. Collette:

    1 cup is 8 oz


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